Ingredients:
- 1 cup cubed sweet potato
- 1 cup cubed rutabaga
- 2 medium carrots, cubed or cut into slices
- 1 medium parsnip, peeled and cut into slices
- 1/2 small onion, cut into wedges
- 2 ounces pancetta, chopped
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 4 small bone in, skin-on chicken thighs
- 2 tsp snipped fresh rosemary
- 2 tsp grated lemon zest
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil
Instructions:
1. Preheat the oven to 400.
2. Combine the sweet potatoes, rutabaga, carrot, parsnip, onion, and pancetta on a large baking sheet. Sprinkle with 1/4 tsp of each salt and black pepper. Toss to coat the vegetables and spread in an even layer. Cover with aluminum foil and bake for 10 minutes.
3. Meanwhile, use your fingers to loosen the skin from the meat of the chicken, but do not remove it. In a small bowl, combine the rosemary, lemon zest, garlic, and remaining 1/4 tsp of each salt and black pepper. Spoon the rosemary mixture evenly under the skin of each chicken thigh and rub it over the meat with your fingers.
4. Heat the olive oil in a medium skillet over medium heat. Add the chicken thighs (skin side down) and cook, turning once, for about 6-8 minutes or until browned.
5. Remove the foil from the vegetables and stir. Spread into an even layer again and place the chicken thighs on the vegetables (skin side up).
6. Roast, uncovered, for 30-40 minutes or until the chicken is no longer pink and the vegetables are tender.
